3 Cookies Starting With the Letter ‘C’: Chocolate Chip, Cat’s Tongue and Coconut Macaroons

Let's see what type of cookies the letter ‘C’ has in store for us. There’s the classic chocolate chip cookie from the United States, cat’s tongues from Indonesia, and coconut macaroons from France. These cookie recipes range from easy to challenging, but don’t give up before you even start. Give these recipes a try and surprise yourself!

Chocolate Chip Cookie from the US

These cookies are chewy and soft on the inside, with melt-in-your-mouth chocolate chips or chunks.

Ingredients:

• 360 g flour
• 240 g room temperature butter
• 200 g sugar
• 200 g light brown sugar
• 2 tsp vanilla extract
• 2 eggs
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• 340 g chocolate chips

Instructions:

• Sift the dry ingredients in a large mixing bowl - baking soda, baking powder, salt, and flour.
• Cream the butter and sugars as listed in the recipe. Add the eggs one by one, followed by vanilla extract.
• Then mix in the dry ingredients slowly into the wet ingredients. Lastly, add the chocolate chips.
• Then roll the cookie dough into a ball, wrap it in cling wrap and refrigerate for around 30 minutes to an hour.
• Whenever you’re ready to bake the cookies, prepare your oven by preheating it at 180 C. Line a baking sheet with parchment paper.
• Scoop out the cookie dough and place the cookies on the parchment paper. Place them around 2 inches apart.
• Bake for 10-12 minutes. If you have made big cookies, then 14-15 minutes is ideal.
• Once done, place them on a wire rack to cool. Enjoy them warm or cold.

Cat’s Tongue Cookies from Indonesia

Also known as Kue lidah kucing, these crunchy and thin cookies from Indonesia are inspired by the Dutch cookies known as kattentong.

Ingredients:

• ½ cup of flour
• ¼ tsp of salt
• ¼ cup of softened, unsalted butter
• ½ cup of sugar
• 1 egg
• 1 tsp of vanilla extract

Instructions:

• Preheat your oven to 180°C and line your baking tray with parchment paper.
• Combine the butter and salt in a large bowl.
• Cream the softened, room temperature butter and sugar in another bowl. Add the egg and vanilla extract to this fluffy mixture.
• Fold in the dry ingredients and mix until well combined. You can use an electric mixer or a whisk for this.
• The cookie batter will be loose, so we will be placing them on the baking sheet using a pastry bag.
• Create long cylinder-shaped cookies; you can make them as large or small as you want, just ensure they are spaced evenly.
• Bake in the preheated oven for 4 to 6 minutes, then cool on a wire rack, which will help them become crisp and have a snap.

Coconut Macaroon from France

These coconut-heavy cookies are made using egg whites, which give them a crunchy exterior, chewy interior, and also give them a lift. The recipe doesn’t call for any leavening ingredients, so egg whites are very integral.

Ingredients:

• 3 ½ cups of shredded coconut
• 10 tbsp of condensed milk
• 1 tbsp of vanilla extract
• 2 egg whites
• A pinch of salt

Instructions:

• Preheat the oven to 160 C.
• Then combine the coconut, condensed milk, and vanilla in a large bowl. Set aside.
• Whip the two egg whites with a pinch of salt till you get stiff peaks.
• Fold them into the coconut and condensed milk mixture using a spatula. Be careful not to deflate the meringue because they are the only raising agents you’re using.
• Using a tablespoon or an ice cream scoop, place the dough on a parchment-lined baking tray. Space them evenly.
• Bake for around 25 minutes to half an hour till you see them rise in size and get a golden brown color.
• Cool for about 10 to 15 minutes and serve.